This HEARTY Cream of Mushroom Soup Recipe won't leave MUSH-ROOM FOR DESSERT

By Yeung Man Cooking · 50 min

Ingredients

Instructions

1. Remove the stalks from the mushrooms and set them aside with half of the caps. Slice the remaining caps and set them aside.
2. Heat a stockpot over medium heat with a drizzle of olive oil.
3. Roughly chop the onion and crush the garlic. Sauté them until golden brown.
4. Thinly slice the potato, rinse it in cold water and drain to remove excess starch.
5. Add the potato, the reserved mushroom stalks and caps, and season with salt and pepper. Cook for a few minutes until browned.
6. Add the vegetable stock and simmer on medium for 10 minutes.
7. Blend the cashews, water, salt, pepper and a drizzle of olive oil on high until smooth. Stir this cashew cream into the pot.
8. Pour the whole pot into a blender and blend on high until smooth.
9. Return the soup to the pot over medium heat. Add a drizzle of olive oil and the sliced mushroom caps, season with salt and pepper, and sauté for a few minutes while blending the soup.
10. Add the blended soup back into the pot and stir.
11. Serve topped with cracked black pepper and a drizzle of olive oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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